Similar to pork rinds but made with chicken skin are chicken cracklings.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 to 10 – inch round cake |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 4 eggs
- 1 ¼ cups water
- ½ cup vegetable oil
- ¼ cup all-purpose flour
- 1 cup milk
- ½ cup shortening
- ½ cup butter
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- ¼ cup shortening
- 3 tablespoons light corn syrup
- 2 ¼ tablespoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
- In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
- Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
- Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
- Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Nutrition Facts
| Calories | 672 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 577 mg |
| Sugars | 50 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect except for the filling—it is nasty. Use whipped vanilla frosting instead.
Even though I couldn’t make my cake look as pretty as the pictures submitted by others it was a very good cake. This cake is a new favorite of our family. I wanted to edit my review. I have made this a few times and it’s a cake my youngest request for his birthday yearly now. I now add just a little almond flavoring to the filling.
62 yo and I decided to bake a cake for my wife’s retirement. This looked delicious so I bought the ingredients and followed the directions. For my first cake it looked great and tasted great. My wife agreed that it may be the best tasting cake ever.
This was very good. I didn’t have a spring form pan so I used two 9 in. pans and baked as recommended on the cake box. Will make again – Not overly sweet like some cakes but so delicious!
I am not a baker – so if i could make it than it is easy. The cake is really good, and the chocolate icing was great. The filling was a bit too buttery, next time I make this, and there will be a next time, I will cut the butter used by half.
I liked it but next time I am going to add a bit more sugar to the filling and a touch of salt.
I sweetened the cream a little but other than that I would definitely make this again
First off – I am NOT much of a baker but with the help of Allrecipes and the great videos I made this cake and it turned out GREAT! Okay, I did run out of vanilla so I added a 1/2 teaspoon of maple extract and it was still delish!! I made it four layers (although a little lopsided) but my husband is ready for another one!! This will be my go-to cake for company!
I made this for my BIL bday. It was outrageous! It is very very rich.
I made it exactly as the directions suggested, and it came out perfectly. Also, the weight of the delicious white center squeezes the bottom of the cake, so be sure to leave enough cake at the bottom to support the filling.
Really fun and tasty!
Made it exactly as directed. Marvelous, will definitely make again soon. Thanks for sharing.
Great recipe-I made exactly as written except baked the cake in 2 9” pans for 28 minutes. I whipped the filling for about 10 minutes while I was making the glaze. I maybe could have had a little more glaze since it was hard to cover the sides-might make a little bit more next time. Everyone loved it.
I made this for my card club and everyone just raved about it. I would definitely make it again.
Delish! Definitely will make again and again. No need to go buy this type of snack cake ever again. Thank you for the recipe! Family also loved it
No changes. Just looked better than it tasted.
it was an awesome cake! enough for 2 people and took some to work! they loved itr!
Loved it! Made it in two 9″ cake pans and then split them in half, put the filling between the layers and added about 1/2 C sugar to the filling. Other than that, I followed the recipe to a T and can’t wait to make it for my sister!
The cake is delicious and very easy to make (although I had to increase the cook time by 5 minutes). I did not use the filling recipe since it seemed a bit time-consuming, but instead whipped up heavy cream, added 1-2 tablespoons of sugar and 1/8-1/4 tsp raspberry extract. I used the whipped cream as the filling. I then melted dark chocolate in the microwave and poured it over the cake, spreading onto sides allowing it to harden in the refrigerator. I reserved some of the whipped cream and piped several dollops on the top of the cake and placed a fresh raspberry in each dollop – very pretty. Everyone went wild for it.
for 3 years, this has been the choice Birthday cake. I do the cream part between the layers fairly thick. saving some for writing on the top. the ganache is fun to make. this was the first time to make panache for me. I had to make this as close to sugar free as possible…it was really good too.
By far the most requested cake in the house! Everyone wants me to make this for their birthday. Great recipe, easy to follow directions and best of all, tastes FANTASTIC! Thanks for sharing this recipe. 🙂